Process of dealcoholization of beverages and the like



Sept. 7 19.26.

C. H. GASPAR PROGESS 0F DEALCOHOLIZATION OF BEVERAGES AND THE LIKE Filed April 27, 1920 Inl...

. IN VEN TOR 67201/7225 H 7a/57nd?? ,Y W M V/Z/ WITNESS,

ATTORNEYS Patented Sept. 7, 1926.

UNITED STATES 1,598,601 PATENT OFFICE.

Canarias n. casran, or v-rrnrsnatnanni, PENNSYLVANIA,

Iraocasa or nmconoLrzArroN or navnaaeas Nn 'ma am.

Asppmaemn sied April 27, 1920. sei-'n1 No. 376,918.

My invention relates particularly to the manufacture of non-alcoholic fermented beverages and the like, although if desired the process may be so carried out as to produce beverages containing a given ercentage of alcohol, for example, one-hal of one er cent or less. In the manufacture of ermented beverages, the alcohol is produced during the fermentation period, and it is l the object of my invention to effect the removal of the alcohol substantially during the same period in such manner that the flavor, aroma and other properties of the beverage will not be impaired, to the end i that the beverage, when in condition for consumption, will retain substantially all of the characteristics, for example, as regards taste, appearance, foam stability and the like, save those due to the presence of an i alcoholic content, which are normally found in beverages produced by the `ordinary processes of fermentation.

In carrying out my invention 1fmay employ any suitable apparatus, and 1n the aci companying drawing I have shown one form well ada ted for the purposes intend' ed, the single gure being a vvertical central section thereof with certain parts shown in elevation. j

l Referring to the drawing, the apparatus therein shown consists of an inner tank 1, preferably substantially in the form of a vertically positioned, elongated, double walled cylinder, the space- 2 between `the walls being preferabl lled with heat insulating material. he tank is provided with a bottom 3 preferably curving downwardly toward the center, and atop 4 preferably curvin upwardly toward its center andv provi edvwith a central u wardly extending neck 5 of .an internal 'ameter" considerably less than that of the body of the tank. The tank is complletely surrounded by and contained wit in a preferably double walled casin 6 having msu lating material: 7 within its walls. This outer casing may preferably be provided with a pressure regulating and relief valve 8, and is maintained in upright position 'by suitable sup orting meansv (not shown), while the ta 1 is rigidly supported within 'the casing bysuita l supportin means (not shown) and spaced from t e inner walls thereof so that an air space or cham` ber 10 is formed between the tank and the casing.

011e or more fans 36, each p Located above the top 4 `of the tank vand within the casing 6 are aplurality of coollng coils 12 connected by the pipes 13, which pass through the casing 6, with suitable means (not shown) for maintaining the coils at a given temperature by the circulation of a suitable cooling medium therein, valves 15 positioned in the pipes serving to regulate the flow of the cooling medium therethrough.l

Above the coils 12 may be located a foraminous baille plate 17 surrounding the neck 5 and extending to the wall of the outer casin and above this baiile plate are posi-v tione other coils 18 from which the inlet and outlet pipes 19 and 20 extend outwardly through the casing. -Thcse pipes are in turn is provided with a suitable central aperture f for' the reception thereof, and for the purpose of maintaining a circulation of fluid from the lower part of the 4tank to a point above the pan, a pump 32 is conveniently positioned exterior of thefouter casing and connected by a pipe 33 with the interior of the lower part of the tanld and by a pipe 34 with ,a perforated ring or other difuslng means 35 positioned within the tank and above the pan, so that liquid pumped from the tank will`be carried u and discharged above the pan, through which itdescends in finel divided form to reglllrn to the main bodyo liquid within the ta D For the urpose of causing a circulation of gas andp vapor from a. point above the main body of the liquid contained in the tank, over the cooling coils 12, upwardly throu h the baille plate, ov'er the coils 18 and t ence downwardly through the neck, referably driven by a motor.37, is positione insuitable openings 38 in the walls of the tank-at a oint somewhat above the level at which the liquid 4Q is maintained during the carrying out of the rocess, and for the purpose of drawing o the alcohol which, after condensation in a manner hereinafter' described, collects in the bottom of the casing 6 in the fermentable liquid to which yeast or other fermentation inducing material has been added to effect fermentation in theordinary, Well known manner, the worts o`r other liquid being, for example, at an initial temperature of substantially 48 F. As the fermentation proceeds, the liquid tends to rise in temperature, which action is checked and the temperature maintained substantially constant by suitable manipulation of the pump 24 to effect a circulation of the cooling medium in the coil 22 positioned in the body of 'the liquid. At the same time, the fans 36 are started, as Well as the pump 32, which latter serves to pump the liquid to a point above the diffusing pan 30, where it is discharged and percolates downwardly in finely divided form through the space above the main body of the liquid and through which a circulation of the gases generated by the fermentation is being c011- stantly effected by the rotation of the fans. Through the contact of the finely divided liquid with the gases and vapors, the latter become charged with moisture of largely alcoholic character, substantially to a point of saturation, and as they are carried upwardly over the cooling coils 12, which are kept at a suitable relatively low temperature, as for example, 30 F., they are chilled suliicientl to precipitate or condense out a consideraldlle part of the alcoholic content, which runs down over the exterior of the tank and collects in the bottom of the casing in the form of low distilled spirits. The gases and vapors,` after contact with the cooling coils, pass upwardly through the baiile late and over the coils 18, which, being liigher in temperature thanthe cooling coils, serve to re-expand the gases and vapors which thereafter pass 'downwardly' through the neck and again repeat their,I cycle, the process being continued until all, or any desired quantity, of the alcohol has been extracted from the liquid, after which the latter is withdrawn from.the tank and subjected to such further treatment. as may be desired'to reduce .the finished beverage.

It will be understood that the pressure within the apparatus* during the carrying.-yl

off from the interior of the casing, all, 0r a considerable portion, of the contained air, an operation which may be readily effected by leaving the-pressure valve open until fermentation has proceeded sufficiently to displace the air by the generated CO2.

It Will be further understood thatwhile I prefer, as stated, to maintain the worts or other liquid substantially at a temperature of 48o F. during thecarrying out of the f process and to maintain the cooling coils 12 at a considerably lower temperature'in vorder to eect the desired condensation of the alcohol With sufficient rapidity, I may, if desired, vary the temperatures from' the figures stated by Way of example so long as the temperature of the worts or other liquid is maintained Within those limits at which fermentation can occur and the coils at a temperature at which the-requisite condensation of the alcohol is effected in the passage of the gas and other vapors over the co1 s.

Hence, by the use of the process which I have hereinbefore described and which may be employed both in production of beverages of the nature of those ordinarily obtained by brewing, as Well as in the production of Wines and other fermented beverages, I am enabled to remove the alcohol the same to ebullition either under atmospheric or reduced or excess pressures, and am thus enabled to conserve the natural properties of the liquid', and thereby produce beverages having substantially all the characteristics, save those arising from the presence of alcohol, inherent in beverages hitherto produced b the ordinary processes of fermentation an which are therefore not different in taste, appearance, color or foamstability therefrom.

Having thus described my invention, I claim and `desire to protect by Letters Patent of the United States:

l. The step in the process of producing a fermented beverage, which consists in effecting alcoholic fermentation, causing a. circulation of the fermenting liquid through the gases and vapors generated by fermentation, and condensing the alcohol from said gases and vapors While maintaining the ltemperature of the liquid at a point less than that at which ebullition occurs.

2. The step in the process of producing neeaeei a fermented beverage, which consists in maintaining alcoholic fermentation in a liquidfat substantially the temperature of fermentation, causing a circulation of said liquid through the gases and vapors generated by fermentation, cooling said gases and vapors to effect condensation of the alcoholic content thereof, heating said gases and vapors, again bringing them in contact With said liquid and continuing said operationl until the desired quantity of alcohol has been removed from .the liquid.

3. The method of removing alcohol from a liquid undergoing alcoholic fermentation during its period of fermentation by bringing the liquid into intimate contact with the gases .generated by the fermentation, cooling said gases to eect condensation, raising the temperature of said gases tc substantially their initial temperature, and again bringing them into Contact With the liquid While maintaining the liquid at atemperature Within the range in which fermentation will occur and below that sufiicient to cause ebullition at the pressure to Which the liquid is subjected.

In Witness whereof, I have hereunto set my hand this 26th day of April, 1920.

CLES n. GASPAR. 

